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@Grayson99, I highly recommend you print that out, and put it in the binder you will start for taking notes. In fact, if that post isn't a sticky, it should be. @Scooter68 knows what he's talking about, and I believe he's made an excellent compilation of the tips he's handed out over the years...

By "stabilized" I assume you've included potassium sorbate. I think you might have trouble getting fermentation to re-start, I mean, that's the whole point of adding the sorbate. But the cherries should still impart their flavor by infusion. I used to make cherry liqueur with my sour cherries...

I'm with you 100%, Dawg, but for me, DB is in the same, "quick drinker" category as Skeeter Pee. In fact, I was drinking my last batch before it was bottled... :b (Overflow for top-ups is good for topping me up too! 😁)

I've read this entire thread (a while ago now), and I can't remember if it's been mentioned. Honestly though, because of the expense for me, it wouldn't stick out in my mind. But if it's cheaper, or equivalent in price for you, go for it. I can't see it having a negative effect. One of the great...

Nice to meet you. I grew up in Edmonton, Capilano area. Live in Sherwood Park now. I wouldn't mind taking a look at that. Could you maybe PM it to me? Seriously? No way, I sample at every step along the way. That's what got me. I was searching for something else, and happened upon the Picture...

My money's on the Pinot fermentation picking up again, and the Merlot may even go a little further. I'm thinking the cool temps actually helped your EM, if anything. And a perfect seal isn't necessary. If the air lock bubbles, there's positive pressure, and gas is only getting out, not coming...

He said the Pinot Noir is in a bigmouth, which I assume is plastic, something like this: But didn't say if it was air locked. And forgive my ignorance, but what do you mean by EM plan?

You didn't mention what your SG is. When asking for help, that is the single most important piece of information to give. Another good number to give is what the SG started at, before fermentation began. And it's best to use the decimal point, so we know that you know how to read the hydrometer...

About the possibility of changing volume due to dissolved gas... I am finding this much too interesting. Experience tells me that degassing wine does not change its volume to any measurable degree. A quick Google search found this: More hunting discovered other things that support that. The...

So it WAS thieves. Hahaha. Why would we take jabs? That is just too funny. You know, I wondered when you indicated some were dropping more than others, and I "assumed" it was simply due to maybe carboys filled up into the neck would "appear" to be dropping more than those that were not filled...

Hey, welcome to the wonderful world of DB! This was my first foray into non-kit wine too. It is awesome. You can literally make it any way you want. Even with no fruit you basically get Skeeter Pee, so it is very hard to make an undrinkable DB, in my humble opinion. If your batch is still...

I know it's been a couple weeks. How's it going? Yah, gas dissolves in liquid much better at colder temps, so warming it up helps degas. Also, you don't make bombs with wine that isn't completely degassed. That just adds a little tingle to the tongue when you drink it. Bombs come from wine that...

I've done that calculation as well, and was amazed at how much difference 1° can make. Note that the neck of the carboy acts like the narrow tube in a thermometer to amplify the effect of a small change in volume. Careful you don't create a mess when things warm up and the levels start to rise...

When @Rice_Guy says he “vacuums”, he is using a vacuum pump to suck the top clear part out of the bottles. It would be difficult to do without a vacuum pump setup (check out the All-In-One pump sold by a member here).

My dad (88 years young) still has his. It’s such a beautiful piece of furniture, we gutted it and put an entertainment system in it with a flat screen on top.

I find the B&W more striking, more eye-catching. But I like the color one better.

It's impossible to reduce the alcohol without severely affecting the taste. Once you have too much, you can't remove it. Just like back-sweetening, once you add too much sugar, you can't remove it. Your starting SG's seem very, very high. For an easy way to control the alcohol and the sweetness...

By splitting the package in half, I think you are reducing the chances of each half to get going. And as mentioned by others above, if you sprinkle, don't mix it in immediately. For my first few years wine-making, I only did kits. They all said just sprinkle on top and leave it alone (not even...